Bak Kwa Fried Rice

A happy & prosperous Chinese New Year to those who are celebrating this festive holiday! 祝大家马年行大运, 甜甜蜜蜜, 大吉大利, 身体健康, 财源滚滚。The markets and shops are closed today and they should be quite lowly stocked on fresh foods when they reopen. This 20-minute bak kwa fried rice (肉干炒饭) is a great recipe for using up any leftover bak kwa (pork or chicken jerky), while the other ingredients are either frozen foodstuff or pantry staples.

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I even bought a packet of frozen cooked shrimps so that I can forget about hassle of preparing prawns. This dish is definitely something you can whip up in a jiffy. Since bak kwa is flavourful and salty on its own, you can go light on the seasonings. You can cook this all year round too – any time you wish to cook this, just pop by the bak kwa shop to buy 2 slices (yes, the shops do allow you to buy minimum of one slice).

Bak Kwa Fried Rice Recipe

For best results when cooking fried rice, use cooked rice that has been refrigerated overnight. If you do not like the idea of overnight rice , you can also use freshly cooked rice which has been refrigerated for at least 2 hours in the fridge. Refrigerating the rice keeps the grains dry so that they won’t stick to each other during stir frying.